JOLLY Christmas

SPREAD THE JOY WITH THIS CRACKING FEAST

Ballotine of Turkey with Cherry Sauce

SERVES 6 PREP & COOK 1 HOUR

• 1/2 cup fresh breadcrumbs

• 1/4 cup milk

• 500g pork and fennel sausages

• 1 tblsp finely chopped fresh sage, plus fried leaves to garnish

• 10 rashers streaky bacon

• 1kg frozen Turkey Breast Traditional Roast, thawed

• Roast potatoes, baby carrots and beetroot and steamed green beans, to serve

CHERRY SAUCE

• 1½ cups chicken stock

• 2 green spring onions, chopped

• ½ cup cherry jam

• 30g butter

1 Combine breadcrumbs and milk in a small bowl. Stand for 5 minutes. Remove and discard casings from the sausages. Place sausages in a large bowl with sage and bread mixture. Season with salt and pepper. Using clean hands, mix well until well combined.

2 Place a large sheet of baking paper on clean bench. Lay bacon, side-byside and slightly overlapping over paper. Place turkey skin-side down on clean board, using a sharp knife, cut turkey lengthways down the centre, about threequarters of the way through. Open out flat. Place turkey over bacon. Spoon the sausage mixture down the centre of the turkey. Roll up in bacon to enclose. Secure at 3cm intervals with kitchen string. Place the turkey seam-side down in a large roasting pan.

3 Cook in a moderate oven (180C) for 30 to 35 minutes, or until turkey is cooked. Remove. Rest well, loosely covered with foil for about 20 minutes.